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Slow-Cooker Pecan Bread Pudding

Name: Slow-Cooker Pecan Bread Pudding
Prep time: 15 min
Total time: 3 h 15 min
Yield: 8
Ingredients: 3 sprays cooking spray; 4 cups cinnamon swirl bread; 3 whole eggs; 3 cups half-and-half; 1/2 teaspoon salt; 1 teaspoon vanilla; 1/2 teaspoon cinnamon; 1/2 cup brown sugar; 1/2 cup chopped pecans

3 Ratings

2 Reviews

Prep 15 min
Total 3 hr 15 min
Servings 8

Who knew that you could make bread pudding in a slow cooker? Cinnamon bread covered with vanilla custard and topped with pecans. Serve with whipped cream. Perfect for breakfast or dessert.

By Baked Bree

Updated December 8, 2015

Ingredients

3 sprays cooking spray
4 cups cinnamon swirl bread
3 whole eggs
3 cups half-and-half
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup chopped pecans

Steps

1

Spray slow cooker insert with cooking spray. Line the bottom and sides of insert with aluminum foil. Let the foil hang over to make handles for easy release.
2

Cut the cinnamon bread into 1 inch cubes. Add to the slow cooker.
3

Make the custard by whisking together, eggs, half-and-half, salt, vanilla, cinnamon, and brown sugar.
4

Pour custard over the bread cubes.
5

Sprinkle chopped pecans on top of bread pudding.
6

Cook on low for 3 hours or until a knife inserted comes out clean.